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Child and Adult Care Food Program

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Title: Child and Adult Care Food Program


1
Child and Adult Care Food Program
  • Adult Day Care Programs
  • 2008 Training

2
State Agency Staff
  • Shodie Akin, Program Specialist Ann-Marie
    Martin, Program Specialist
  • Child Nutrition Services Child and Adult Care
    Food Program
  • 907-465-4788 907-465-8711
  • Shodie.Akin_at_Alaska.gov AnnMarie.Martin_at_Alaska.go
    v
  • Tonia Haggard, Ed. Prog. Assistant Jo Dawson,
    Project Coordinator
  • CACFP Commodity Food Distribution
  • 907-465-4969 907-465-8710
  • Tonia.Haggard_at_Alaska.gov Jo.Dawson_at_Alaska.gov

3
Eligibility
  • To participating in the Child and Adult Care Food
    Program, a program must
  • Be public or private non-profit or for-profit
    with 25 of participants meeting low income
    guidelines (Medicaid, Title XIX or XX of Social
    Security Act)
  • Provide non-residential day care
  • Be licensed or approved by the Federal, State or
    local licensing authorities

4
Eligibility
  • Be a community based program
  • Provide services to functionally impaired
    disabled adults 18 years or older, or to persons
    60 years of age or older.
  • Develop an individual plan of care for each
    functionally impaired adult participant
  • Offer a structured, comprehensive, program that
    provides a variety of health, social, and related
    services.

5
Eligibility
  • Definitions
  • Adult participant a person who is functionally
    impaired or over 60 years of age.
  • Functionally impaired adults Chronically
    impaired disabled persons 18 years or older.
    These include victims of Alzheimers disease and
    related disorders with neurological or organic
    brain dysfunction. Functionally impaired are
    physically, mentally impaired to the extent that
    their capacity for independence and their ability
    to carry out activities of daily living are
    markedly limited.

6
Update Renewal
  • Centers renew every 3 years
  • Coincide with Administrative Review
  • Updates Renewals due October 1

7 CFR 226.6(b)(2)
7
Renewal (every 3 years)
  • All Centers need to submit to the state agency by
    October 1st
  • Sponsor Renewal Sheet (includes mgmt. plan)
  • Site Sheet(s)
  • Certification Statement
  • CACFP User Authorization
  • Date Method of Media Release
  • Rate Percentage Certification

8
Update (2 years between renewal)
  • All Centers need to submit to the state agency by
    October 1st
  • Sponsor Update Sheet
  • Site Sheet(s)
  • Approval to Continue
  • CACFP User Authorization
  • Date Method of Media Release
  • Rate Percentage Certification

9
What if you miss the deadline?
  • CNS has 30 days to approve a completed Update or
    Renewal packet from Center
  • The October claim will not be paid until the
    Renewal/Update is approved

10
Rate Percentages
  • Principal
  • Eliminate overt identification

7 CFR 226.9(b)(2)
11
Eligibility
  • Participants are categorically eligible for
    FREE meals if they receive food stamps, aid from
    the Food Distribution Program on Indian
    reservations (FDPIR) Supplemental Security Income
    (SSI) or Medicaid benefits.

12
Rate Percentages Certification
  • Four Steps
  • 1.) Collecting the Family Size-Income Data
  • Distribute sample Letter to Participant the
    Income Eligibility form.
  • Distribution may begin any time after July 1st.
  • Eligibility must be based on information reported
    on the Income Eligibility Form

13
Rate Percentages Certification
  • 2.) Establish the 30-day study period
    Attendance Roster
  • 30-day period must be established to determine
    the total attendance at the center.
  • All participants who attend the center during
    the study period must be counted recorded on
    the attendance roster.

14
Rate Percentages Certification
  • 3.) Categorizing Approving the Income
    Eligibility Forms
  • Must be signed dated by the participant or
    guardian after July 1st.
  • Determination by the center cant be done after
    the study period.
  • A participant will be counted as paid if the
    form is not signed by self/guardian

15
Rate Percentages Certification
  • 4.) Documenting the Certification Statement. A
    file folder containing, the following back-up
    should be kept at the center each year.
  • Copy of Certification Statement
  • Original roster of all enrolled participants
  • Approved Income Eligibility Form for each
    participant
  • Copy of attendance records for the study period

16
Rate Percentages Certification
  • Centers are required to collect submit this
    information only once a year.
  • 30 day study between July-November
  • Need certification to process October claim
  • Centers may submit additional Certification
    Statement at any time during the year, if a
    center feels that it would be to their advantage.

17
Rate Percentages Certification
  • Common errors in Blended Rate Certification
    Process
  • Including adults who are enrolled but did not
    attend during the 30-day period.
  • Including only adults who have a Income Statement
    on file instead of all who attended during the
    30-day period.

18
Rate Percentages Process
19
Rate Percentage Process
Based on 250 Lunches
20
Rate Percentage Process
Based on 250 Lunches
21
Rate Percentage Process
Based on 250 Lunches
22
Licensing Requirements
  • When renewing license, CACFP must receive a copy
  • 15 day grace period
  • May be found Seriously Deficient if current
    license not on file
  • Not all programs are required to be licensed

7 CFR 226.6(d)(1)(i)
23
Media Release
  • To announce their participation in the CACFP and
    to affirm that all adults are treated equally.
  • Providers must submit a Public Release to the
    local media.
  • Providers are not required to pay a fee but is
    required to show that one has been submitted.

24
USDA Commodities
  • Bulk products available through USDA based on
    average daily attendance
  • Centers may select commodities and place order
    February each year
  • Products are delivered in fall
  • Recommended for centers with an ADA of 50
  • If center opts out of commodities, may receive
    0.1875 for every reimbursable lunch and supper

25
Child Nutrition Program (CNP)Database
  • CNP Web User Request form
  • Will receive User ID Password
  • Change your password
  • FY2008 Claim submission
  • FY2009 Renewals/Updates Claims

26
Child Nutrition Program (CNP)Database
  • On-line claiming
  • Type in URL address www.cnsonline.alaska.gov/cn
    pweb

27
Child Nutrition Program (CNP)Database
28
Child Nutrition Program (CNP)Database
29
Child Nutrition Program (CNP)Database
30
Child Nutrition Program (CNP)Database
SAMPLE CACFP SPONSOR
31
Child Nutrition Program (CNP)Database
SAMPLE CACFP SPONSOR
32
Find your program
Ignore Homes
4,5,6) Certification numbers - Sponsor enters
on October claim. (Only CNS can update these
numbers)
1) Number of Centers 2) ADA 3) Operating Days 8)
Meal Counts in the appropriate category
33
CNP DatabaseClaim Submission
34
CNP DatabaseClaim Submission
35
CNP DatabaseClaim Submission
Disregard the Home categories
36
Child Nutrition Program (CNP)Database
Check that you certify you claim is true and
correct
Click Submit when ready and CNS will process
37
CNP DatabaseClaim Submission
SAMPLE CACFP SPONSOR
38
Child Nutrition Program (CNP)Database
39
Child Nutrition Program (CNP)Database
Next Steps CNS checks and approves claim CNS
sends claim to EED Finance Department EED
Finance pays claim Center can check status of
claim on-line
40
Civil Rights Compliance
41
What Is Discrimination?
  • Discrimination is defined as different
  • treatment which makes a distinction of
  • one person or a group of persons from
  • others either intentionally, by neglect, or
  • by the actions or lack of actions based
  • on.

42
Protected Classes
  • Race
  • Color
  • Sex
  • Age
  • National Origin
  • Disability

43
Civil Rights Laws
  • Title VI of the Civil Rights Act of 1964 - Race,
    Color, National Origin
  • Title IX of Education Amendments of 1972 - Sex
  • Section 504 of Rehab. Act of 1973 - Disability
  • Age Discrimination Act of 1975 - Age
  • Civil Rights Restoration Act of 1987 - Race,
    Color, National Origin

44
Heart of Civil Rights Act
  • No person in the United States shall on the
    grounds of race, color, or national origin be
    excluded from participation in, be denied the
    benefits of, or be subjected to discrimination
    under any program or activity receiving Federal
    Financial Assistance.

45
8 Areas of Compliance
  • Public Notification System
  • Data Collection
  • Training
  • Compliance Reviews
  • Civil Rights Complaints
  • Assurances
  • Limited English Proficiency
  • Religious Organizations

46
8 Areas of Compliance Public Notification System
  • All sponsors and their sites must display in a
    prominent place the And Justice For All,
    nondiscrimination poster .
  • Available through State Agency or online at
  • http//www.fns.usda.gov/cr/justice.htm
  • All sponsors must have the capability of
    providing informational materials in the
    appropriate translation concerning the
    availability and nutritional benefits of the
    CACFP
  • The nondiscrimination statement should be
    included, in full, on all materials regarding the
    CACFP that are produced for public notification.

47
Nondiscrimination Statement
  • In accordance with Federal law and U. S.
    Department of Agriculture policy, this
    institution is prohibited from discriminating on
    the basis of race, color, national origin, sex,
    age or disability.
  • To file a complaint of discrimination, write
    USDA, Director, Office of Civil Rights, Room
    326-W, Whitten Building, 1400 Independence
    Avenue, SW, Washington, DC 20250-9410 or call
    (202) 720-5964 (voice and TDD). USDA is an equal
    opportunity provider and employer.

48
Too Big?
  • If space is an issue, you can use the
    mini-statement
  • USDA is an equal opportunity provider.

49
8 Areas of Compliance Data Collection
  • Each program must ensure that racial/ethnic data
    are collected each year and maintained on file
    for 3 years the current year
  • This data must include the number of children
    actually participating and the estimated number
    of potential eligible children by racial/ethnic
    category.
  • Sources to determine the number of potentially
    eligible children include census data or public
    school enrollment data.
  • Visual identification may be used by sponsors and
    providers to determine a childs racial/ethnic
    category or the parents may be asked to identify
    the racial/ethnic group of their child.
  • Form available on our website at
  • http//www.eed.state.ak.us/forms/cns/05-06-010.do
    c

50
8 Areas of Compliance Civil Rights Training
  • State agencies are responsible for training local
    agencies on an annual basis
  • Local agencies are responsible for training
    subrecipients, including frontline staff who
    interact with applicants or participants on an
    annual basis

51
Civil Rights Training
  • All staff should receive training on all aspects
    of civil rights compliance.
  • Staff should be able to identify a civil rights
    complaint if received.
  • They should know what to do if they receive a
    complaint.
  • Understand that it is the basic right of the
    individual to file a complaint.

52
8 Areas of Compliance Compliance Reviews
  • There are three types of Compliance
  • Reviews
  • Pre-award Compliance Reviews
  • Routine Compliance Reviews
  • Special Compliance Reviews

53
8 Areas of Compliance Civil Rights Complaints
  • Right to file a complaint Any Person alleging
    discrimination based on race, color, national
    origin, sex, age, or disability has a right to
    file a complaint within 180 days of the alleged
    discriminatory action.
  • Acceptance All civil rights complaints, written
    or verbal, shall be accepted and forwarded to the
    Civil Rights Division of the USDA Food and
    Nutrition Service.

54
The following information should beincluded in a
Civil Rights Complaint.
  • Name, address, and telephone number of the
    complainant.
  • Specific location and name of the entity
    delivering the service or benefit.
  • Nature of the incident or action that led the
    complainant to feel discrimination was a factor,
    or an example of the method of administration
    which is having an effect on the public,
    potential participants, or participants.
  • The basis on which the complainant feels
    discrimination exists (race, color, national
    origin, sex, age or disability)
  • The names, titles, and business addresses of
    persons who may have knowledge of the
    discriminatory action.
  • The date(s) during which the alleged
    discriminatory actions occurred, or if
    continuing, the duration of such actions.

55
8 Areas of Compliance Assurances
  • A civil rights assurance shall be incorporated in
    all agreements between State agencies and
    sponsors.
  • State agencies are responsible for reviewing,
    approving, and monitoring State agency/sponsor
    agreements.

56
8 Areas of Compliance Limited English Proficiency
  • Where a significant number or proportion of the
    population eligible to be served needs service or
    information in a language other than English in
    order to be informed of or to participate in the
    program, the recipient shall take reasonable
    steps to provide information in the appropriate
    language to such persons.

57
Limited English Proficiency
  • Recipients of Federal financial assistance have a
    responsibility to take reasonable steps to ensure
    meaningful access to their programs and
    activities by persons with limited English
    proficiency.
  • Factors to consider in determining what is
    reasonable
  • Number of LEP individuals participating in the
    Program.
  • Frequency of contact with the Program.
  • Nature and importance of the Program.
  • Resources available.
  • For more information on LEP go to www.lep.gov

58
8 Areas of Compliance Religious Organizations
  • Equal opportunities for religious organizations
  • Ensures a level playing field for the
    participation of faith-based organizations and
    other community organizations in the USDA programs

59
Religious Organizations
  • This is accomplished by
  • Prohibiting discrimination on the basis of
    religion, religious belief, or religious
    character in the administration of Federal funds
  • Allowing a religious organization that
    participates in USDA programs to retain its
    independence and continue to carryout its
    mission, provided that direct USDA funds do not
    support any inherently religious activities such
    as worship or religious instruction.

60
Religious Organizations
  • This is accomplished by
  • Clarifying that faith-based organizations can use
    space in their facilities to provide USDA-funded
    service without removing religious art, icons,
    scriptures, or other religious symbols and
  • Ensuring that no organization that receives
    direct financial assistance from USDA can
    discriminate against a program beneficiary on the
    basis of religion or religious belief.

61
Final Words on Civil Rights
  • Memories of our lives, of our works and our
    deeds will continue in others who believe and act
    for fairness and justice
  • Rosa Parks
  • 1913-2005

62
Site Review Requirements
63
Site Review
  • Site Reviews must be completed 3 times per year
    most sites
  • Cannot have 6 months between site reviews
  • Director or Site Supervisor must conduct reviews.
  • Must be a procedure in place to follow-up on any
    areas of non-compliance.
  • Conduct during meal service. Variety of meal
    service be reviewed over the course of a year.
  • Form available on CNS website at
    http//www.eed.state.ak.us/tls/cns/CACFP2.html

64
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65
To access forms click Child and Adult Care Food
Program
To access CNP Database click CNP Web Login
66
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67
Click on CACFP Forms
68
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69
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70
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71
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72
Administrative Reviews (by state or federal
agency)
73
Core Review Elements
  • Recordkeeping
  • Meal counts
  • Administrative costs/non-profit meal service
  • Licensing and approval
  • Instructions, guidance and handbooks
  • Observation of meal service
  • Cycle Menus/Production Records
  • Program, civil rights requirements

7 CFR 226.6(m)(3)
74
Follow-up Reviews
  • If found Seriously Deficient, the state agency
    may perform follow-up review
  • Unannounced
  • Target corrective action issued, but may be more
    comprehensive

7 CFR 226.6(m)(3)
75
CACFP Training by CNS
  • Annual attendance is required
  • Offered through distance delivery
  • May be found Seriously Deficient for
    non-attendance

USDA Policy Memo 04-03
76
CACFP Training by center staff
  • Annual training must be conducted on-site
  • Records of training must include
  • Attendee names
  • Agenda
  • Date of training
  • Location of training

7 CFR 226.16(d)(2)(3)
77
CACFP Training
  • All CNS CACFP training presentations available
    on-line for center use at
  • http//www.eed.state.ak.us/tls/cns/CACFP3.html

78
CACFP Training
  • Annual training must be conducted on-site
  • Records of training must include
  • Attendee names
  • Agenda
  • Date of training
  • Location of training
  • CNS training PowerPoint available online at
  • http//www.eed.state.ak.us/tls/cns/CACFP3.html

7 CFR 226.15( 3)(12) 7 CFR 226.16(d)(2)
79
Claim for Reimbursement
  • Due in to the state agency within 60 days of the
    claim month (within 10 days preferred)
  • Additional 30 days for upward amendment
  • On-line claim must be submitted by authorized
    representative
  • Paper claim needs original signature of
    authorized representative

80
Recordkeeping
  • All records must be maintained Current 3 years
  • Fiscal Year File Monthly Files
  • Fiscal Year
  • Certification Statement
  • Enrollment and Eligibility Records
  • Training Records
  • Civil Rights Compliance
  • Site Reviews (self-monitoring)

81
Recordkeeping
  • Monthly Files
  • Cycle Menu Records Working Menu Records
  • Meal Count Records
  • Production Records (if using)
  • Daily Attendance Records
  • Documentation of non-profit food service

82
CACFP Program Year
83
Reimbursement
  • Meals claimed under part C of Title 111 of the
    Older Americans Act of 1965 cannot be claimed for
    CACFP reimbursement

84
Nutritional Needs
  • Every older adult has a unique set of nutrition
    needs that may be influenced by sensory losses,
    oral health problems, chronic illness or
    disability, and the use of multiple medications.
  • Providing nutritious meals and snacks can improve
    overall health

85
Resources Available
  • http//www.nfsmi.org/Information/adult_care.htmre
    source

86
Nutrition and Aging
  • Special Considerations
  • Protein malnutrition
  • Dehydration
  • Unplanned weight loss
  • Difficulties chewing and swallowing
  • Sensory losses

87
Energy Nutrients
  • Carbohydrates found in grains, fruits and
    vegetables
  • Protein found in meat, fish poultry, dried beans
    and peas and dairy products
  • Fats found in butter, oils, salad dressings and
    are a part of most protein sources

88
Vitamins and Minerals
  • Older adults may have increased needs due to
  • Decreased utilization
  • Multiple medications
  • Lack of variety in diet

89
Fiber
  • Older adults need adequate amounts to help aid in
    digestion and prevent constipation caused by
    inactivity, poor diet, inadequate fluid intake or
    medications.
  • Chewing, swallowing or dental problems may
    decrease intake.

90
Fluids
  • Aging impacts the sensory system so older adults
    do not feel thirsty
  • Problems with continence may impede fluid intake
  • Dehydration can produce an array of cognitive and
    physical changes

91
Individual Plan of Care
  • Nutrition Assessment is a component of the plan
    of care and screens for problems. It should be
    completed at the time of admission to the CACFP.
  • Participants with nutrition problems may require
    intervention by a registered dietitian, speech
    therapist or other health care practitioner

92
Liberalized Diets
  • Diets that are highly restrictive and deny
    favorite foods can result in poor dietary intakes
    and unplanned weight loss
  • Quality of life can be enhanced with a more
    liberal approach to therapeutic diets
  • Check with MD or RD for problem participants.

93
Respect for Nutrition Needs
  • It is important for CACFP employees to understand
    participants cultural and dietary requirements.
  • Schedule theme meals, holiday celebrations, and
    incorporate favorites into the menu.

94
Meeting Special Nutrition Needs
  • Food substitutions for medical reasons can be
    made only when there is a written statement from
    a medical authority
  • Documentation of the medical need and lists of
    alternate foods must be kept on file

95
Types of Meal Service
  • Centers may use traditional line service
    cafeteria style line
  • Meals may be pre-plated or served from a line or
    to the table
  • Meals may be provided by a vendor or catered from
    a satellite kitchen
  • Centers may choose to serve meals in a
    family-style setting.

96
Energy Nutrients
  • Protein
  • Older adults need slightly more protein because
    they utilize from food less efficiently
  • May require more to use for repairing tissues
  • Tend to eat smaller portions and meat may be
    difficult to chew or swallow

97
Offer vs Serve Meal Service
  • OPTIONAL
  • This option can increase food consumption and
    decrease waste.
  • Participants are given the opportunity to select
    foods at each meal.

98
Meal Requirements
  • Centers may serve 2 meals and 1 snack or 2 snacks
    and one meal daily
  • Breakfast
  • Lunch (midday meal)
  • Supper (evening meal)
  • Supplemental food (snack)

99
Breakfast Minimum Components
Participant may decline one component
100
Lunch Minimum Components
Participant may decline 2 components
101
Supper Minimum Components
  • Only difference from Lunch meal pattern is that
    milk is not required.
  • Participant may decline 2 of the 5 supper
    components

102
Snack Minimum Meal Components
  • Combination of any two food components
  • Reduced portion size requirements
  • Fruit ½ cup
  • Bread/grains 1 oz
  • Meat 1 oz
  • Milk 1 cup
  • Example 1 cup milk 1 oz banana bread

103
Offer vs Serve
  • Must offer all of the required meal components
  • May decline one meal component at breakfast
  • May decline up to two meal components
  • at lunch and supper
  • Does not apply to snack

104
Meal Service
  • If using family style meal service
  • Enough food must be placed on the table to
    provide the full required portion size for all
    participants.

105
Creditable Meals
  • Exceptions to a reimbursable meal may be made for
  • Allergy (needs signed medical statement)
  • Religious Beliefs (needs signed waiver by
    religious leader)
  • Exceptions not provided for family preference
    (i.e. vegetarian)

106
Meal Count
  • Attendance versus Meal Count
  • Separate logs
  • Meal count at point of service (centers)
  • If meal count is not current at review, meals
    will be disqualified for claim

107
  • Cycle Menu Option
  • or
  • Production Records

All Centers must maintain Daily Production
records or use the Cycle Menu Option
107
108
Cycle Menu Option
  • Menus will be reviewed during administrative
    review and technical assistance provided on-site
  • Cycle may be 3-6 weeks
  • CACFP may have 4 seasonal cycle menus
  • Production records must still be maintained for
    infants in care

108
109
Cycle Menu Option
  • A substitute list must be maintained
  • Substitutions should be entered on menu to
    reflect foods served
  • Combination foods must have recipe on file with
    yields

109
110
Substitute List
  • Food items already on the menu do not need to be
    on the Substitution list.
  • For Example if last Mondays menu contained
    oranges and this Tuesdays menu called for pears
    and you ran out, oranges are permitable.

110
111
Substitute List
  • If a food item is not on the menu already but may
    be used for substitutions, it should be listed on
    the substitution list.
  • For example center tries to serve only fresh
    fruit or veggies but keeps several 10 cans of
    peaches in reserve. The canned peaches should be
    on the Substitution list

111
112
Substitution List
  • Combination Foods
  • Substitution list should indicate what
    component(s) a food item is creditable. For
    example
  • Stew (meat, vegetable)
  • Meatloaf (meat, grain)
  • Taco (meat, grain)
  • All combination foods need recipe w/analysis on
    file

112
113
Combination Foods
  • Commercial
  • CN Label
  • Manufacturer's analysis
  • Homemade (HM)
  • Standardized Recipe from USDA
  • Centers Recipe plus analysis/yields
  • Production Record

113
114
CN Label
A CN Label Example
CN
000000
This 3.00 oz serving of raw beef patty provides
when Cooked 2.00 oz equivalent meat for Child
Nutrition Meal Pattern Requirements. (Use of
this logo and statement Authorized by the Food
and Nutrition Service, USDA 05-84.)
CN
CN
CN
How do you identify a CN label?
  • A CN label will always contain the following
  • The CN logo, which is a distinct border
  • A 6-digit product identification number
  • USDA/FNS authorizationand
  • The month and year of approval.

114
115
Combination Foods
  • Combination foods at lunch and supper should only
    have 2 components that will be claimed
  • For lunch/supper only 1 fruit/vegetable component
    can be represented in a combination food
  • Additional food items in the combination food
    will count as extras

115
116
Standardized Recipes
  • A standardized recipe is one that has been tried,
    adapted, and retried many times to be sure the
    food product is the same each time it is
    prepared.
  • It will make the same number of servings each
    time it is prepared as long as
  • The exact procedures are followed
  • The same type of equipment is used
  • The ingrediants are of the same quality
  • The quantity of ingrediants is the same

117
Standardized Recipes
118
Standardized Recipes
  • Resources
  • Some wholesalers provide standardized recipes to
    customers
  • National Food Service Management Institute
  • Measuring Success with Standardized Recipes
  • http//www.nfsmi.org/Information/measuring-success
    .html
  • Building Quality Meals Standardized Recipes and
    Portion Control
  • http//www.nfsmi.org/Education/Satellite/ss21/sati
    nfo.html
  • USDA Recipes for Child Care
  • http//www.nfsmi.org/Information/cc_recipe_index_a
    lpha.htm
  • USDA Recipes for Schools
  • http//www.nfsmi.org/Information/school_recipe_ind
    ex_alpha.html

119
Standardized Recipes
  • More information available at
  • http//www.nfsmi.org/Information/adult_resource/re
    source/chapter7.pdf

120
Example of a standardized Recipe
121
Example of Yield
122
What about your own recipes?
  • Recipes should be on file when listed on Cycle
    Menu or Substitution List
  • Analyze the recipe to document creditable food
    components
  • List portion sizes
  • Easy conversion for number of participants

123
Recipe Analysis Worksheet available on state of
Alaska website
124
Recipe Analysis Instructions
  • List all ingredients and the amount of each
    ingredient
  • Use the Simplified Food Buying Guide or the Food
    Buying Guide for Child Nutrition Programs.
    Record the yields (meat/meat alternate in
    ounces, fruit/vegetable in ¼ cup servings and
    bread/bread alternate in ½ slice bread or
    equivalent.
  • Determine the number of 1.5 ounce meat/meat
    alternate for children 3-5 years olds by dividing
    the total by 1.5 or by 2 to find number of
    servings for 6-12 year olds.
  • Round the total for fruit/vegetables and
    bread/bread alternate down to the nearest whole
    number to find the number of servings.

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Recipe Analysis for Tuna Melt
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Production Records Option
Production records must be kept for all meals
claimed for reimbursement. Why? They document
that all components were served and the right
quantities were prepared to meet the meal pattern.
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PRODUCTION RECORDS
  • What 5 items are required to be on every
    production record?
  • 1. Date Month, Day and Year
  • 2. Menu Include all items served
  • 3. Items that meet the requirement for meal
    pattern/reimbursement
  • 4. Meals The number of child and adult meals
    served
  • 5. Quantity Total amount of food that was used
    in preparing the item

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PRODUCTION RECORD CALCULATIONS
  • For each food
  • Determine the serving size needed to meet the
    requirement.
  • Determine the total number of servings you need.
  • Record in column Number of Units
  • Look up the purchase unit in the food-buying
    guide.
  • Record in column Purchase Unit
  • Look up the number of servings you get out of the
    purchase Unit. Record in column Servings Per
    Purchase Unit

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PRODUCTION RECORD CALCULATIONS
For each food 5. Determine how many purchase
units you need by Dividing the number of
servings needed by the number of serving you will
get from one purchase unit. Number of
Units Serving Per Purchase Unit Record in
column Food Amount Needed
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Production Records
  • Menu
  • Hamburgers
  • Buns
  • Salad
  • Apple Sauce
  • Milk
  • Prepared for
  • 10 adults
  • 5 staff

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Food Buying Guide for Child Nutrition Programs
http//teamnutrition.usda.gov/Resources/foodbuying
guide.html
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Resources
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http//www.nfsmi.org/
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Simplified Buying Guide
  • SIMPLIFIED
  • BUYING GUIDE
  • For Child Care Food Programs

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Health Safety Sanitation Requirements
  • State of Alaska Dept. of Environmental
    Conservation (DEC)
  • Food Worker Cards
  • Certified Food Protection Manager (CFPM)

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Health Safety Sanitation Requirements
  • DEC Requirements
  • All Food workers must have Food Worker Card
    (starting January 2008)
  • On-line test site for Food Worker Card
  • http//alaska.state.gegov.com/foodworker/
  • FAQs for Food Worker Cards in Alaska
  • http//www.dec.state.ak.us/eh/docs/fss/FactSheetFW
    CFPM.pdf

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Health Safety Sanitation Requirements
  • DEC Requirements
  • One Certified Food Protection Manager (CFPM) will
    be required to be on staff
  • One CFPM can represent all locations for
    multi-site programs if

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Health Safety Sanitation Requirements
  • DEC Requirements (Multi-Location)
  • CFPM has a record on site at each location
    showing certification
  • CFPM is involved in day to day activities,
    governs the activities and is responsible for
    activities
  • CFPM has Food Safety Program in place for all
    food workers and enforces procedures

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Health Safety Sanitation Requirements
  • DEC Requirements (Multi-Location)
  • The person in charge can demonstrate his
    knowledge and produce all records during an
    inspection in the CFPMs absence.
  • All Food Workers must hold a Food Handler Card on
    file at each location

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Health Safety Sanitation Requirements
  • Municipality of Anchorage (Muni) Requirements
  • Food Worker Cards not required
  • Certified Limited Food Protection Manager
  • 4 hour training
  • Certified Limited Food Protection Manager
  • 8 hour training

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Health Safety Sanitation Requirements
  • Municipality of Anchorage (Muni) Requirements
  • At least 1 Certified Food Protection Manager for
    each location
  • Or
  • At least 1 Certified Limited Food Protection
    Manager for each location
  • Expires 3 years from date of issue

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Health Safety Sanitation Requirements
  • Contact either DEC or Muni for your specific
    program find out from the agency that oversees
    your center
  • DEC CFPM Training Available
  • http//www.dec.state.ak.us/eh/fss/training/cfpm.h
    tml
  • Muni Information Available
  • http//www.ci.anchorage.ak.us/healthesd/sanity.cfm

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Child and Adult Care Food Program
  • Adult Day Care Programs
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